Pulled Pork Tacos is a modern American recipe for a classic weeknight supper dish of taco shells with a pulled, slow-cooked pork filling topped with quick-pickled red onions, lettuce and sour cream. The full recipe is presented here and I hope you enjoy this classic American version of: Pulled Pork Tacos.
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Fill crisp taco shells with a spicy Mexican-style pulled pork filling. They can be frozen ahead of time for an easy entertaining dish to share
Ingredients:
1.5kg rindless pork shoulder cut into 6 large chunks
1 red onion, coarsely chopped
For the marinade:
2 garlic cloves, crushed
2-3 tbsp habanero chilli sauce
3 tbsp tomato purée
juice of 2 oranges (around 200ml)
juice of 3 large limes (around 75ml)
3 tbsp white wine vinegar
2 tsp dried oregano
2 tsp ground allspice
2 tsp ground cumin
1 tsp ground nutmeg
½ tsp ground cloves
For the pickled red onions:
2 medium red onions, finely sliced
2 tbsp white wine vinegar or cider vinegar
2 tbsp caster sugar
To serve:
24 corn taco shells, warmed
4 Little Gem lettuces, trimmed and finely shredded
soured cream or half-fat crème fraîche
Method:
Put the marinade ingredients in a large, zip-seal freezer bag and squish until well combined. Add the pork and onion, ensuring they’re well coated. Seal and put in your refrigerator to marinate over-night.
Pre-heat your oven to 160C (140C fan/gas mark 3). Transfer the pork and its marinade to a medium-sized casserole dish. Cover with a lid and place in the oven for 4-5 hrs or until the pork is very tender and falls apart when poked with a fork.
For the quick-pickled onions, put the sliced red onions in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 mins. Drain well, then stir in the white wine vinegar or cider vinegar and caster sugar. Allow to pickle for at least 10 minutes before serving.
Drain the pork in a colander, reserving the marinade, then transfer the pork to a chopping board. Shred the pork with two forks, drizzle over 4–5 tbsp of the reserved marinade, and serve from the board with the pickled red onions, warmed corn tacos, shredded lettuce and soured cream.
